CLUBHOUSE/GRILL ROOM, SNACK SHACK
951 US HWY 1, North Palm Beach FL 33408 · 561-691-3430
Last inspected Apr 7, 2026 · 9 visits since February 2024
MAY 24
NOV 24
MAR 25
JAN 26
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found At bar area, approximately 8 small flying insects around floor drains, underneath sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026040440 | Apr 7, 2026 | Jul 20, 2026 | $400 |
| 2--2025031095 | Mar 5, 2025 | May 1, 2025 | $200 |
| 2--2024011984 | Feb 2, 2024 | Mar 20, 2024 | $400 |
| 2--2022014913 | Feb 28, 2022 | Jun 29, 2022 | $200 |
Inspection history
9 visits, newest first
Apr 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 7 high priority.
7 High priority0 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. leak and potato soup (44-49F - Cooling);in walk-in cooler#1 upstairs by cook line; as per operator food prepared last night and placed in big plastic container; food never reached 41 F or below; Advised to change cooling methods; See Stop Sale
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dirty dishes inside dishwasher and unloading dirty ones without washing hands first; educated; employee washed hands;
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal phone and continued to work with foods without washing hands; educated Employee washed hands;
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over dessert- all not commercially packaged on the speed rack in walk-in freezer; Stored properly
Show the remaining 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over hot dogs in walk-in cooler #3 (downstairs ) stored properly Raw fish over crab cakes in walk-in cooler #2 ( upstairs) Raw beef over desserts in walk-in cooler #2 Stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw bacon in cooler #3 downstairs; food stored properly Raw burgers over fish in walk-in cooler #2 upstairs food stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. leak and potato soup (44-49F - Cooling);in walk-in cooler#1 upstairs by cook line; as per operator food prepared last night and placed in big plastic container; food never reached 41 F or below; Advised to change cooling methods; See Stop Sale
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in walk-in cooler ( upstairs) - operator removed from packaging
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled pans in ware washing area before handling clean pans, without washing hands. Advised operator of proper handwashing procedures. Employee washed hands.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/25
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over cut peppers on speed rack in walk in cooler. Advised operator of proper storage. Operator moved eggs.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over stored over raw calamari in 2 door stainless on cook line. Advised operator of proper storage. Operator moved chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (53F - Cold Holding); coleslaw (51F - Cold Holding), per operator items held out of temperature for 1.5 hours. Items not prepared or portioned today. Advised operator to move items to walk in cooler to bring temperature to 41F.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. rice (132F - Reheating) since 9:00 at 10:00 145F at 10:45 at current rate item will not reach 165F with 2 hours. Advised operator to move to stove top to bring to temperature.
Mar 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found At bar area, approximately 8 small flying insects around floor drains, underneath sink.
Mar 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found At bar area, approximately 8 small flying insects around floor drains, underneath sink.
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handle dirty dishes, and then when it came out with the same hands. Operator instructed dishwasher to wash hands and rewash dishes. employee washed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Double draw - raw steak over raw pork - operator moved steak to lower shelf.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Buttermilk dressing 10/16.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line flip top - American cheese (42F-51F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line flip top - American cheese (42F-51F - Cold Holding) held in an overfilled container not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings prepared 2 days prior- operator date marked.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food - Employees removed watches.
Time/temperature control for safety food thawed in an improper manner. Bags of shrimp in prep sink - no running water- operator moved to cooler.
May 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
May 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatloaf (56F - Cold Holding); lasagna (56F - Cold Holding); ribs (56F - Cold Holding); chicken (56F - Cold Holding); rice (54F - Cold Holding); cooked Brussels (54F - Cold Holding); quinoa (52F - Cold Holding); cooked mushrooms (52F - Cold Holding); cooked noodles (52F - Cold Holding); grilled chicken (52F - Cold Holding); sautee reach in cooler at cook line. Not prepped or portioned. Removed from walk in cooler less than four hours ago. Moved to walk in cooler to cool.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. Cup as scoop in flour on cooling rack
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over prep table at end of cook line Vents in chefs walk in cooler Produce walk in cooler
No conspicuously located ambient air temperature thermometer in holding unit. Sautée cooler on cook line
Standing water in bottom of reach-in-cooler. Sautée cooler
Apr 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw hamburger stored over storage container of lemonade. Operator moved raw hamburgers to bottom shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw ground chicken stored above raw steak. Operator moved raw chicken to lower shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At drawers under cook line; commercially processed reduced oxygen packaged Mahi, labeled to remove from package, no longer frozen (raw mahi ((40F - Cold Holding)). See Stop Sale.
Toxic substance/chemical improperly stored. At cook line; spray bottle containing bleach stored over prep table and clean plates. Operator removed.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is conducting reduced oxygen packaging of Temperature Control for Safety food, cooked pasta/cooked quinoa/cooked vegetables/cooked sausage/smoked salmon (solid frozen in walk-in freezer).
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At drawers under cook line; commercially processed reduced oxygen packaged Mahi, labeled to remove from package, no longer frozen (raw mahi ((40F - Cold Holding)). See Stop Sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; employee water bottle on cutting board. Operator removed.
Ice scoop handle in contact with ice. At bar; ice scoop handle laying in ice. Operator removed.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.